Pumpkin Spice Cupcakes

It’s fall, so it is Pumpkin everything!! I have a few pumpkin recipes on the blog including Pumpkin pie, Pumpkin muffins, Pumpkin Cream Cheese Bread and a family favourite Pumpkin Whoopie Pies. This Pumpkin Spice Cupcake recipe is a new addition to add to your fall favourites! I made the frosting a bit stiffer than my usual cream cheese frosting to help it hold better for decorating.

Pumpkin Spice Cupcakes

Cream together butter and sugar:

1/4 cup softened butter

1 cup white sugar

1/4 cup brown sugar

The mix in:

1/4 cup canola or vegetable oil

Then add and mix in:

1 and 1/2 cup pumpkin puree

1/2 cup plain unsweetened yogurt (equivalent to 2 eggs)

Sift together dry ingredients in a separate bowl:

2 cups flour

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp allspice

Alternative the above dry ingredients with the milk and mix until incorporated:

3/4 cup milk

Bake 350 degrees F for approximately 18-20 minutes in paper lined muffin tins. Cool and then frost. Makes around 18.

Cream cheese Frosting

1/2 of a 250g pkg softened cream cheese (125g)

1/4 cup softened butter

1/2 tsp vanilla

pinch of salt

3 cups icing sugar

Beat the cream cheese, butter, salt and vanilla. Then add in around 3 cups icing sugar until the frosting is the consistency you want. Frost the cooled cupcakes.